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Add a photoServings: 4
Ingredients
- 2 x Carrots cut into chunks
- 2 x Onions quartered
- 1 x Eggplant cut into chunks
- 12 x Garlic cloves peeled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. Vegetable oil
- 2 x Lamb six-rib racks - (abt 2 lbs ea) Frenched, reserving
- Â Â bones and trimmings for stock
- Â Â Fresh thyme branches
- Â Â Fresh rosemary branches
- 1 c. Dry white wine
- 2 c. Lamb Stock
Directions
- Preheat oven to 450 degrees.
- In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 Tbsp. of oil. Bake 15 min or possibly till golden.
- Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately-high heat. Add in racks, fat side down, and cook till golden on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 min. Turn and roast 10 to 12 min more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 min before carving.
- Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 min. Transfer deglazing liquid and vegetables to a food processor or possibly blender and puree. Strain liquid into a saucepan and keep warm.
- To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if you like. Transfer sauce to a sauceboat and serve separately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 124 | 49% |
| Total Fat 14.09g | 18% |
| Saturated Fat 1.1g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 654mg | 19% |
| Total Carbs 21.46g | 6% |
| Dietary Fiber 7.8g | 26% |
| Sugars 8.07g | 5% |
| Protein 3.12g | 5% |
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